I think that Mint Chocolate Chip ice cream is one of my favorites. Along with cake batter and chocolate, mint chip is my go to. I think that I love it so much because it is very refreshing with the mint-iness. I also love the whole chocolate chip thing that it has going for it. So, you understand my love for mint chocolate chip and ice cream just in general.
The problem is, A) Ice cream hurts my stomach and B) Ice cream is not that healthy of a food with all of the sugar and dairy and who knows what other ingredients.
Instead of taking on the task of making ice cream, I decided to do popsicles! Therefore, decided to make a healthy mint chocolate chip popsicle! For this project, I knew that I needed a base. I decided that almond milk was the way to go. I bought an unsweetened vanilla flavor.
I also needed that mint-iness to be there, so I bought some mint leaves. At the time, I couldn’t find any mint extract, so I settled for mint leaves. Either would work, though. Because either way works, there are two recipes that I am providing you with. One for using the extract, one for using the leaves.
Mint Leaves Recipe:
First, I washed my mint leaves in the sink.
Then, I put some almond milk on the stove on low/simmer and let it heat up a bit. I made sure to watch it and check it frequently so that it didn’t burn!
I then took my washed mint leaves and I “bruised” them. I basically mashed them in my hands to get all of the mint juices out of the leaves. I know that I’m not using the correct terminology, but I hope that you understand what I am trying to say!
Then I put my mint leaves in the pot with the almond milk so that the mint leaves would flavor the almond milk. You can leave these leaves (tongue twister much?) on low in the pot for as long as you want. The longer you leave them in, the more intense the flavor will be. I left mine in for about 15-20 minutes and then put the sweetness in. For the “sweetness” I used two packets of raw stevia. Again, you can put in however much sugar or sugar substitute that you want for your liking.
Then, let the mixture cool.
I made some popsicles in little popsicle molds, but you could also make ice cream! I sprinkled in some cacao nibs as well for the chocolate chip part.
In order to make ice cream, you can fill an ice cube tray with the mixture, and then let it freeze. Once it is frozen, pop the cubes in a blender and blend! The “ice cream” will be very light and almost like the consistency of dust, so you will need an ice cream scoop to make it look like ice cream!
Mint Extract Recipe:
Take a cup of almond milk and combine with 1/2 teaspoon of mint extract. At this time, put in the stevia or sweetener of your choice, along with the cacao nibs. I used two packets of Stevia in the Raw.
Place mixture in either a popsicle mold or an ice cube tray. The popsicle mold will make popsicles while the ice cube tray will make ice cubes that will have to be blended to make ice cream!
As y’all can see, the mint extract recipe is way easier, but you can do whatever floats your boat! This ice cream will not be green, but if want to make it green and pretty, you can stick some spinach in a blender or food processor and blend everything together! I hope that y’all like this recipe! I sure do!
The best part about this recipe is that it comes out to about 20 calories per popsicle! How wonderful is that! Looking back, I think that next time, I would add more cacao nibs for the chocolate-chip part, but oh my goodness, these are good! Can you believe it only requires four ingredients? Craziness!
I hope that y’all have fun experimenting with this project of mine!